I hope you are not feeling overwhelmed with all of my sweets recipes!? A few weeks ago when I asked everyone what they wanted to see more of, many of you said desserts. And let me tell you, with Christmas here, desserts it shall be!! January will leave us lots of time for more delicious soups, fresh salads and healthy dinners. But for now- it’s all naughty. (Only its me, so they aren’t too naughty!)

Highlights for me thus far have been the Coconut Truffles, Caramel Cranberry Nut Tart and the OH MY GAWD Coconut Macadamia Chocolate Caramel Tart. Sugar Coma.

Gingerbread Pear Tart -gluten free and veganNow I bring you Gingerbread Pear Tart. Not legit gingerbread at all- but still has all the right flavors and that touch of molasses is just the thing to bring it together. The flaky tender crust is perfect with the soft sweet pears, and everything is topped with a sweet sugary cinnamon sugar topping. Gingerbread Pear Tart -gluten free and vegan

Oh, I almost forgot about the whipped cream! Amaretto liquor gives a delicious pop to the rich decadent cream that is a wonderful compliment to the tart. I would want to eat this with a delicious glass of cognac- now that would be amazing.

Gingerbread Pear Tart -gluten free and vegan

I could probably use a cognac since I am getting ready to go wait in the Santa line- pray for me, it’s gonna be a long afternoon! ☺

** Also I wrote this recipe for a 10” round tart. The rectangular tart pan I used in the pictures only uses 2/3rds of the dough- but if you wanted to do this you could bake the rest of the dough with a sprinkle of sugar like they are cookies.

Gingerbread Pear Tart- gluten free and vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Now I bring you Gingerbread Pear Tart. Not legit gingerbread at all- but still has all the right flavors and that touch of molasses is just the thing to bring it together. The flaky tender crust is perfect with the soft sweet pears, and everything is topped with a sweet sugary cinnamon sugar topping.
Ingredients
  • 1 ½ cups brown rice flour
  • ½ cup almond meal
  • ⅓ cup tapioca flour
  • ⅓ cup potato starch
  • ⅓ cup arrowroot powder
  • 3 tablespoons sugar (I used beet sugar)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon kosher salt
  • 1 cup coconut oil
  • 2 tablespoons pumpkin or sweet potato puree
  • 2 tablespoons molasses
  • 2 tablespoons cold water
  • 2-3 large pears, peeled and thinly sliced
  • 3 tablespoons plus 2 teaspoons sugar
  • 1 teaspoon cinnamon
  • Amaretto Coconut Whipped Cream
  • 1 can refrigerated unsweetened coconut cream
  • 1 tablespoon amaretto liquor
  • 2 tablespoons powdered sugar
Instructions
  1. Preheat the oven to 350 degrees.
  2. In the bowl of a food processor, combine all of the dry ingredients.
  3. Add the coconut oil and pulse until you have a dry crumb. Add the pumpkin puree and water and pulse until you have a dough that is moist enough to hold together in a ball.
  4. Grease a 10” tart pan with coconut oil and then immediately press the dough into the pan evenly. Press the measuring cup into the dough until it’s flat and the crust around the outside is even.
  5. Transfer the pear slices to the tart shell and then combine the sugar and cinnamon and sprinkle over the pears. Bake the tart at 350 for 30 minutes until the crust is hot and golden and the pears are soft.
  6. I like to serve it hot with amaretto coconut whipped cream.
  7. For the whipped cream:
  8. Open the cold can of unsweetened coconut cream. Add to the bowl of a standing mixer fitted with a whisk attachment.
  9. Being to whip and then add 1 tablespoon of amaretto and 2 tablespoons powdered sugar. Whip and serve immediately or chill until ready to use.

 

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I hope you are not feeling overwhelmed with all of my sweets recipes!? A few weeks ago when I asked everyone what they wanted to see more of, many of you said desserts. And let me tell you, with Christmas here, desserts it shall be!! January will leave us lots of time for more delicious soups, fresh salads and healthy dinners. But for now- it’s all naughty. (Only its me, so they aren’t too naughty!)

Highlights for me thus far have been the Coconut Truffles, Caramel Cranberry Nut Tart and the OH MY GAWD Coconut Macadamia Chocolate Caramel Tart. Sugar Coma.

Gingerbread Pear Tart -gluten free and veganNow I bring you Gingerbread Pear Tart. Not legit gingerbread at all- but still has all the right flavors and that touch of molasses is just the thing to bring it together. The flaky tender crust is perfect with the soft sweet pears, and everything is topped with a sweet sugary cinnamon sugar topping. Gingerbread Pear Tart -gluten free and vegan

Oh, I almost forgot about the whipped cream! Amaretto liquor gives a delicious pop to the rich decadent cream that is a wonderful compliment to the tart. I would want to eat this with a delicious glass of cognac- now that would be amazing.

Gingerbread Pear Tart -gluten free and vegan

I could probably use a cognac since I am getting ready to go wait in the Santa line- pray for me, it’s gonna be a long afternoon! ☺

** Also I wrote this recipe for a 10” round tart. The rectangular tart pan I used in the pictures only uses 2/3rds of the dough- but if you wanted to do this you could bake the rest of the dough with a sprinkle of sugar like they are cookies.

Gingerbread Pear Tart- gluten free and vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Now I bring you Gingerbread Pear Tart. Not legit gingerbread at all- but still has all the right flavors and that touch of molasses is just the thing to bring it together. The flaky tender crust is perfect with the soft sweet pears, and everything is topped with a sweet sugary cinnamon sugar topping.
Ingredients
  • 1 ½ cups brown rice flour
  • ½ cup almond meal
  • ⅓ cup tapioca flour
  • ⅓ cup potato starch
  • ⅓ cup arrowroot powder
  • 3 tablespoons sugar (I used beet sugar)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon kosher salt
  • 1 cup coconut oil
  • 2 tablespoons pumpkin or sweet potato puree
  • 2 tablespoons molasses
  • 2 tablespoons cold water
  • 2-3 large pears, peeled and thinly sliced
  • 3 tablespoons plus 2 teaspoons sugar
  • 1 teaspoon cinnamon
  • Amaretto Coconut Whipped Cream
  • 1 can refrigerated unsweetened coconut cream
  • 1 tablespoon amaretto liquor
  • 2 tablespoons powdered sugar
Instructions
  1. Preheat the oven to 350 degrees.
  2. In the bowl of a food processor, combine all of the dry ingredients.
  3. Add the coconut oil and pulse until you have a dry crumb. Add the pumpkin puree and water and pulse until you have a dough that is moist enough to hold together in a ball.
  4. Grease a 10” tart pan with coconut oil and then immediately press the dough into the pan evenly. Press the measuring cup into the dough until it’s flat and the crust around the outside is even.
  5. Transfer the pear slices to the tart shell and then combine the sugar and cinnamon and sprinkle over the pears. Bake the tart at 350 for 30 minutes until the crust is hot and golden and the pears are soft.
  6. I like to serve it hot with amaretto coconut whipped cream.
  7. For the whipped cream:
  8. Open the cold can of unsweetened coconut cream. Add to the bowl of a standing mixer fitted with a whisk attachment.
  9. Being to whip and then add 1 tablespoon of amaretto and 2 tablespoons powdered sugar. Whip and serve immediately or chill until ready to use.